3 whole chicken breasts
4 green onions
1/2 lb. mushrooms
1 tbsp. chicken bouillon, dissolved in 1 c. water
4 oz. cashew nuts
1/4 c. soy sauce
2 tbsp. cornstarch
1/2 tsp. sugar
1/2 tsp. salt
1/4 c. salad oil

Bone chicken and remove skin. Slice horizontally into slices, 1/8 inch thick; then cut into 1 inch squares. Slice mushrooms. Cut green part of onion into 1 inch long pieces; slice white part 1/4 inch thick. Mix soy sauce, cornstarch, sugar and salt.

Heat 1 tablespoon of the oil in wok or fry pan until hot, add all the cashews at once. Cook 1 minute, shaking pan. Remove cashews and set aside. Add remaining oil and chicken, cook quickly, turning until opaque. Add mushroom and broth. Cover and simmer for 2 minutes. Stir in soy sauce mixture and cook until thickened, stirring constantly. Simmer 1 minute more uncovered. Toss in onions. Sprinkle with cashew nuts. Serve on a bed of rice.